Get your five-a-day in this hearty tofu curry.
Ingredients
- 450g Jap pumpkin
- 125ml (1/2 cup) light coconut milk
- 2 1/2 tablespoons red curry paste
- 1 red onion, cut into thin wedges
- 250g cup mushrooms
- 80g (1/2 cup) frozen peas
- 1 300g pkt firm tofu
- 1 teaspoon vegetable oil
- Cooked jasmine rice, to serve
- Fresh coriander sprigs, to garnish
Method
- Step 1Peel and deseed the pumpkin. Cut into 1cm-thick slices and then into 4cm pieces. Combine the coconut milk and curry paste in a saucepan over medium-high heat. Stir in pumpkin and onion, and bring to the boil. Reduce heat to low, cover and cook for 5 minutes or until onion softens slightly.
- Step 2Meanwhile, thickly slice the mushrooms, add to the pan and stir gently to combine. Cover and cook for a further 4 minutes. Gently stir in the peas and cook for a further 1 minute or until the pumpkin is just tender.
- Step 3Meanwhile, cut the tofu crossways into 8 slices. Heat the oil in a large non-stick frying pan over medium-high heat. Add the tofu and cook for 2 minutes each side or until golden. Cut each slice of tofu into 4 pieces.
- Step 4Add the tofu to the curry and gently stir to combine. Place the rice on serving plates. Spoon the curry over the rice and garnish with the coriander. Serve immediately.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
- Vegan
- Vegetarian
Nutrition
1145 kj
Energy
15g
Fat Total
5g
Saturated Fat
12g
Fibre
15g
Protein
539.64mg
Sodium
10g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
Nutritional information without rice.
- Author: Jan Purser
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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